Shrimp Scampi with Orecchiette

I wish I had a photo of this because it turned out so nicely.  The recipe comes from another Best Recipe series, The Best One-Dish Suppers.

Ingredients:
2 garlic cloves minced into a paste
9 garlic cloves minced or pressed through garlic press
5 T. EVOO (extra virgin olive oil)
1 lb. extra-large shrimp, peeled & deveined
Salt & pepper
1/8 t. sugar
1/4 t. red pepper flakes
1/2 C. dry white wine
3 C. water
2 C. low-sodium chicken broth
14 oz orecchiette (or ziti or penne)
3 T. minced fresh parsley
1/2 t. grated lemon zest
3 T. fresh lemon juice


Instructions:
1.  Combine the garlic paste & 2 T. of the EVOO and set aside.


2.  Toss the shrimp with 1/4 t. salt, 1/8 t. pepper, & sugar.


3.  Heat 1 T. EVOO in large skillet or dutch oven over high heat until just smoking.  Add the shrimp and cook without stirring until beginning to brown, about 1 minute.  Stir the shrimp and continue to cook until they are light pink but NOT fully cooked through, about 30 seconds.  Transfer shrimp to a bowl and cover to keep warm.


4.  Let the pan cool slightly, about 1 minute.  Add 2 T. EVOO, the 9 cloves of minced garlic, & red pepper flakes.  Cook over low heat, stirring constantly, until the garlic is golden, about 4 minutes.  Stir in the wine, increase the heat to medium-high, and simmer until almost evaporated, 1 to 3 minutes.


5.  Stir in the water, broth, pasta, and 1/2 t. salt and bring to a rapid simmer.  Simmer vigorously, stirring often until the pasta is tender and the sauce is thickened, about 15 to 18 minutes.


6.  Reduce the heat to low and stir in the garlic paste/oil mixture.  Cook, tossing the pasta gently, until it is well coated with sauce, 1 to 2 minutes.  Remove from heat and stir in the shrimp, parsley, zest, & lemon juice.